‘Cheesy’ Kale Chips

am a huge fan of this recipe. Not only are these kale chips delicious but wow do I ever love snacking and this recipe lets me chow down on handfuls of guilt free, crunchy, nutritious veggie snacks. I am one happy camper for the (hopefully) few days that these last in the house. I always warn Josh – get in here while you can because I will eat them all.

The trick to kale chips that stay crunchy is a dehydrator or cooking them in the oven on the lowest heat possible for a long time! I used a dehydrator set at 105 for 12 hours (worth the wait, I promise!). If you don’t have one, you can set your oven around 105-125 but maybe check them a little early because the temperature may vary.

The ‘cheesy’ flavour comes from nutritional yeast, a pretty magical food in my books. Nutritional yeast is high in B vitamins, high in fiber, a source of chromium (helps control blood sugar) and high in protein. It is actually a complete protein (has all of the essential amino acids), and 2 tbsp contains 8 grams of protein! This makes it an amazing source of vegetarian protein.

This recipe is packed full of nutritious goodness. It is high is fiber, a good source of protein, high in vitamin K, C, A, and Bs. It’s a great source of antioxidants and is also anti-inflammatory.

I hope you love it as much as I do!



2 small bunches of kale (or one large)
1 cup cashews
1 orange pepper
1/2 cup nutritional yeast
2 tbsp lemon juice
1 tbsp tamari
1 tsp turmeric
1 tsp smoked paprika
1 tsp onion powder
1/2 tsp salt
1/2 cup water


1. Soak the cashews in filtered water for a minimum of one hour. Then drain and rinse the cashews
2. Chop the orange pepper. Place in the food processor with cashews, nutritional yeast, lemon juice, spices and water. (Everything except the kale). Blend until smooth
3. Ripe the kale leaves up into smaller “chip” size pieces
4. Put the kale in a large bowl and toss with the sauce. The kale should be nicely coated
5. Spread out on dehydrator sheets (no stick sheets or parchment paper)
6. Dehydrate for 12 hours on 105 until crunchy. Alternative: use a low oven setting 105-125.


Kale Chips